Barbecued Duck And Noodle Salad - cooking recipe

Ingredients

8 oz fresh egg noodles or instant noodles
1 None barbecued duck, skin on, shredded
8 None cherry tomatoes, halved
1 cup bean sprouts
1 small cucumber, sliced
1 small red onion, thinly sliced
1/4 cup roasted peanuts
None None Cilantro leaves, to serve
None None FOR THE DRESSING
2 tbsp white wine vinegar
2 tbsp hoisin sauce
1 tbsp plum sauce
2 tsp soy sauce
2 tsp sesame oil

Preparation

Place the noodles in a heatproof bowl. Cover with just-boiled water. Separate with a fork and drain well. Set aside.
Combine the duck, tomatoes, bean sprouts, cucumber, onion, peanuts and noodles in a large bowl.
For the dressing, whisk all ingredients in a small bowl. Drizzle over the salad; toss well. Top with cilantro to serve.